Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

Šojić, Branislav; Pavlić, Branimir; Ikonić, Predrag; Tomović, Vladimir; Ikonić, Bojana; Zeković, Zoran; Kocić‐Tanackov, Sunčica; Jokanović, Marija; Škaljac, Snežana; Ivić, Maja

doi:10.1016/j.meatsci.2019.107879

Cited by 71 publications

(46 citation statements)

References 35 publications

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“…The outcomes obtained for the values of L* (34.89–52.32), a* (5.89–10.32) and b* (15.81–19.63) were similar to those found by other studies. In this way, several authors reported data between 48 and 81 for L*, between 0.3 and 11 for a*, and among 10 and 24 for b* for cooked pork muscle and derived products [ 13 , 26 , 27 , 28 , 29 ]. As we can observe, all the colour parameters of our work are in the range of these authors, except for the L* value, which was a little lower in the case of frying for both diets (34.89 for CH and 40.69 for CF diet).…”

Section: Resultsmentioning

confidence: 99%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.

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Section: Resultsmentioning

confidence: 99%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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“…Color (CIE-LAB values: L*-lightness; a*-redness; b*-yellowness) of each sample of the dry fermented sausages was measured on fresh cross cut immediately after slicing. The L*, a* and b* color coordinates were determined using a MINOLTA Chroma Meter CR-400 (Minolta Co., Ltd., Osaka, Japan) using D-65 lighting, a 2 • standard observer angle and an 8-mm aperture in the measuring head [16]. Prior to measurement it was calibrated using a Minolta calibration plate (No.…”

Section: Physico-chemical Analysismentioning

confidence: 99%

“…Color is one of the key quality parameters for meat and meat products [16]. The instrumental parameters of color (L*, a* and b*) are displayed in Table 2.…”

Section: Ph and Instrumental Parameters Of Color Of Dry Fermented Saumentioning

confidence: 99%

“…Essential oils are defined as volatile oils with peculiar scents isolated from aromatic and medicinal plants by hydro-distillation or by cold pressing from citrus fruit peel. It is well known that essential oils obtained from different aromatic and medicinal plants possess a significant antioxidant and antimicrobial potential and therefore they are progressively used as natural additives in the modern food industries [ 16 , 17 ]. They represent the complex mixture of terpenoid compounds which can be present in different parts of herbs, particularly in their waxy channels, glands and trichomes.…”

Section: Introductionmentioning

confidence: 99%

“…Predominantly, essential oils are attracting attention as natural food additives (antioxidants and/or antimicrobials), as they are “generally recognized as safe” (GRAS) and have a wide customer acceptance [ 19 ]. Hence, several authors have investigated the application of essential oils as natural additives in dry fermented sausages [ 20 , 21 , 22 ], as well as potential replacements for nitrites in processing of cooked [ 12 , 16 , 23 ] and dry cured meat products [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

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New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Tomović

Šojić

Savanović

et al. 2020

Foods

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The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

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Leftover and weed, joint efforts to preserve health: Joke or reality?

Kurćubić,

Stajić,

Živković

et al. 2024

Future Postharvest and Food

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This review sheds light on opportunities to transition to a sustainable food system by reducing the use of synthetic additives, preventing biodiversity loss, and creating healthy foods with the most desirable biological and nutritional value in accordance with the ONE HEALTH approach, positively affecting the preservation of the health of animals, people and the environment. The promotion of the value of the circular economy is reflected in the use of a by‐product of the winery (grape pomace – GP) and weed (Sambucus ebulus L. ‐ Dwarf Elder (DE)) for the production of bioactive substances (BAS) from which phytocomplexes (PHYCO) will be created for various purposes in achieving the ultimate goal: healthier human population. We comprehensively analyzed the benefits of the possibility that the addition of PHYCO of plant extracts and lyophilizates (LYOP) in food/feed enables the highest concentration of BAS while the doses of PHYCO are the lowest/cheapest. Such bioproduction must enable the creation of supplements (antimicrobials/antioxidants) or food with desirable techno‐functional and sensory properties and preventive/therapeutic action.

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Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

Cited by 71 publications

References 35 publications

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Leftover and weed, joint efforts to preserve health: Joke or reality?

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